Chickpea Cucumber Salad (Printable Version)

Crisp chickpeas and cucumber tossed in zesty lemon herb dressing

# What You'll Need:

→ Vegetables

01 - 1½ cups canned chickpeas, drained and rinsed
02 - 1 large cucumber, diced
03 - 1 cup cherry tomatoes, halved
04 - ¼ red onion, finely chopped
05 - ¼ cup fresh parsley, chopped

→ Dressing

06 - 3 tbsp extra-virgin olive oil
07 - 2 tbsp fresh lemon juice
08 - 1 clove garlic, minced
09 - ½ tsp salt
10 - ¼ tsp freshly ground black pepper

# Directions:

01 - In a large bowl, combine chickpeas, cucumber, cherry tomatoes, red onion, and parsley.
02 - In a small bowl or jar, whisk together olive oil, lemon juice, minced garlic, salt, and pepper until well combined.
03 - Pour the dressing over the salad and toss gently to coat all ingredients evenly.
04 - Adjust seasoning to taste. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • It comes together in literally 15 minutes with zero cooking required
  • The crunch of cucumber against creamy chickpeas is honestly addictive
  • You can keep all the ingredients in your pantry for those I don't want to cook nights
02 -
  • The salad holds up beautifully for 2 to 3 days in the refrigerator, making it perfect for meal prep lunches
  • If you're making this ahead, keep a wedge of lemon on hand to brighten it up again before serving
03 -
  • Dry your chickpeas thoroughly with paper towels after rinsing, this helps the dressing stick instead of pooling at the bottom
  • Let the salad sit for at least 15 minutes before serving, it makes a huge difference in how well the flavors come together

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